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Spanish Chorizo and Kidney Bean Stew
A simple stew of ready-to-eat Spanish chorizo, canned kidney beans, peppers and carrot in a tomato broth. Parsley and a little cider vinegar brighten the finish.
- Prep
- 15 minutes
- Cook
- 30 minutes
- Total
- 45 minutes
- Serves
- 6 small bowls
Choose cured Spanish chorizo
Use a ready-to-eat cured sausage and check the package. Fresh raw chorizo needs different cooking, so it is not a direct substitute in this method.
Canned beans keep it straightforward
Drain and rinse fully cooked canned kidney beans before adding them. Small carrot pieces soften evenly, and a measured amount of broth gives the stew a clear starting consistency.
The full recipe
Spanish Chorizo and Kidney Bean Stew
A simple stew of ready-to-eat Spanish chorizo, canned kidney beans, peppers and carrot in a tomato broth. Parsley and a little cider vinegar brighten the finish.
Ingredients
1 tbsp Canola oil- 1 Yellow Onion chopped
- ½ med Red Bell Pepper chopped
- ½ med Green bell pepper chopped
- 5 cloves Garlic minced
- 1 medium Carrot peeled, cut into ¼-inch dice
- ½ lb Cured Spanish chorizo fully cured, ready-to-eat Spanish chorizo; check label
- 1 15–16 oz can Red kidney beans fully cooked canned beans, drained and rinsed
- ½ cup Tomato sauce
- 2½ cups low-sodium chicken broth
- 2 tsp Oregano dried
- ½ tsp Black pepper ground
- Salt to taste, only if needed
- ½ tsp Saffron threads
- 1 tsp Apple cider vinegar
- ½ cup Parsley roughly chopped
Instructions
- Chop the onion and peppers, cut the carrot into small ¼-inch dice and mince the garlic. Remove the chorizo casing if needed and slice or dice it. Drain and rinse the canned beans.
- Heat the canola oil in a large pot over medium heat. Add the onion, peppers and carrot; cook for 6–8 minutes, stirring, until beginning to soften. Add the garlic and stir for 30 seconds without browning.
- Stir in the ready-to-eat chorizo and cook for 2 minutes. Add the tomato sauce, chicken broth, oregano, black pepper and saffron. Bring to a gentle simmer.
- Simmer for about 10 minutes, then add the drained canned kidney beans and simmer for another 5–10 minutes, until the carrot is tender and the stew is hot throughout. Add a little water if it thickens more than you like.
- Stir in the vinegar and parsley. Taste before adding salt because the chorizo and broth may provide enough. Serve hot; crusty bread is an optional accompaniment and is not included in the quantities.
Nutrition
Notes
Chorizo: Use fully cured, ready-to-eat Spanish chorizo and check its package directions. This method is not written for fresh raw chorizo.
Beans: Use canned kidney beans that are already fully cooked. Do not substitute dry kidney beans directly; they need a separate proper soaking and boiling process.
Broth: This revision uses measured low-sodium chicken broth instead of the earlier unspecified bouillon unit plus water. Taste before salting.
Storage: Refrigerate promptly in shallow containers at 40°F or below and use within 3 days. Reheat leftovers to 165°F. Check sausage and broth labels for allergens.
